The Whole Food Plant Based Cooking Show
Tikka Masala
Calories: 504kcal
Plant Based Tikka Masala just doesn’t get any better than this. One of the dishes I used to love when I went to an Indian restaurant was Chicken Tikka Masala and I have been trying to perfect a Plant Based recipe for a few years. Finally, I think I have it. This recipe is rich and creamy and filled with veggie goodness.
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
Ingredients
- 15 ounces chickpeas
- 14 oz firm tofu
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 onion chopped
- ½ cauliflower florets
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 inch ginger minced
- ½ red chili pepper
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ¼ teaspoon cracked pepper
- 1 tablespoon tomato paste
- 15 ounces chopped tomatoes
- ½ cup raisins chopped
- 15 ounces coconut milk
- ½ cup almond milk unsweetened
- 4 tablespoons cilantro
- 1 lime juice
Instructions
- Preheat oven to 400°
- Drain and cube tofu
- Place tofu chunks on parchment lined cookie sheet and bake for 15 minutes (while you prepare the rest)
- Heat a large skillet on medium high
- Dry fry the coriander and cumin for about 1 minute
- Add the onions, cauliflower, red bell pepper and a couple Tbsp of water and fry for a few minutes
- Add the garlic, ginger, red chili, cilantro, garam masala, smoked paprika, turmeric, pepper, tomato paste & canned tomatoes to a blender and blend until smooth
- Add sauce to the mixture in the pan
- Add the baked tofu, raisins and coconut milk and cook until cauliflower is soft ( about 20 min )
- Add the lime juice, almond milk and cilantro and serve.
Scan To Watch The Video!
Nutrition
Calories: 504kcal | Carbohydrates: 48g | Protein: 19g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 549mg | Potassium: 973mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1485IU | Vitamin C: 68mg | Calcium: 287mg | Iron: 9mg
